Falafel

• 400g dried chickpeas, soaked overnight (not canned)
• 1 large onion, roughly chopped
• 4 garlic cloves
• Large bunch parsley
• Large bunch cilantro
• 1 tsp cumin
• 1 tsp coriander
• 1/2 tsp chili flakes
• 1 tsp baking powder
• Salt to taste
• Oil for frying
• Pita bread, tahini, pickles, and salad to serve

Instructions

1. 1

   Drain soaked chickpeas. Do not cook them — raw chickpeas are essential for the right texture.

2. 2

   Pulse chickpeas with onion, garlic, herbs, and spices in a food processor until finely ground but not smooth.

3. 3

   Add baking powder and salt. Refrigerate mixture 30 minutes.

4. 4

   Form into balls or patties. If mixture is too wet, add a little flour.

5. 5

   Deep fry at 175°C (350°F) for 3-4 minutes until deeply golden and crispy.

6. 6

   Serve in warm pita with tahini sauce, pickled vegetables, and fresh salad.

Tags